on a given winter morning i am apt to embrace the bleakness for what it’s worth. the cold air is clear and direct. there is a certain decisiveness to everybody’s actions. the words that are spoken are intentional and contain the gravity of the humbling weather that surrounds us. the trees are brittle, the rivers cracked. our hearts are heavy, laden with thick soups and layers of clothing. even the hills appear rigid, as if poured concrete. but together we know that death is necessary for life to return again. and so, for what it’s worth, i reconcile love with the winter.
winter vegetables are among my favorite. they are a homely cast of characters that likewise contain all the wit and charm you could ever require in a relationship. although, my pupils undeniably widen when i come across hydroponic lettuce in the grocer. electric green leaves attached to life, a thriving segment of roots. hope set against the muteness of the surrounding atmosphere. and quickly and quietly i am struck with awe. nothing beats a winter salad, it is a worthy counterpart for all the glory that we so easily give to summer.
- 1 head of butterhead (bibb, boston) lettuce
- 1 bulb of fennel, sliced thin (fronds reserved)
- 1 cup apple cider vinegar
- ½ cup water
- ¼ cup sugar
- 1 tbl salt
- pinch of chili flake
- ¼ cup shelled hazelnuts
- 1 grapefruit for roasting
- juice of 1 roasted grapefruit (flesh reserved)
- ¼ cup olive oil
- ½ tsp dijon mustard
- ½ tsp honey
- 1 tsp capers
- salt and pepper
- 1 granny smith apple, sliced thin
- 1 small celery root, sliced or peeled into matches
- separate lettuce leaves from the head. detach head from roots if applicable. place leaves aside in a large bowl. preheat oven to 400 degrees.
- while oven is heating, in a small saucepan combine apple cider vinegar, water, sugar, salt, and chili flake. stir to incorporate. heat mixture to a simmer to dissolve the sugar, remove from heat and allow to cool briefly. to the body of a medium canning jar add the sliced fennel, and pour the vinegar mixture on top. place in refrigerator for at least 30 minutes, up to five days.
- on a small sheet pan splay shelled hazelnuts. on a second sheet pan cut the grapefruit in half (touch each half with a drop of olive oil) and place, cut sides down. put both pans in the oven.
- roast the hazelnuts 5-10 minutes, until toasted and darkened. roast the grapefruit for a total of 30 minutes.
- remove the hazelnuts to a clean tea towel and bundle. allow to steam in the cloth for one minute. rub hazelnuts together gently in the towel to remove skins. it's ok if some remain. give the hazelnuts a rough chop.
- when grapefruit is done allow to cool 5 minutes. squeeze juice from both halves into a jar or bowl. add olive oil, mustard, honey, capers, and salt and pepper to taste. whisk vigorously to combine.
- to the bowl with lettuce leaves add the pickled fennel, fennel fronds, hazelnuts, green apple, and celery root. toss to combine. serve salad with grapefruit citronette, and flecked roasted grapefruit flesh.
This just looks lovely, Danielle. You’ve made quite a beautiful salad with winter’s vegetation!
Thank you so dearly Sarah – winter vegetables are among my favorites. Wishing you a lovely weekend. xo
That grapefruit citronette sounds so fresh and vibrant! I don’t eat butter lettuce often enough and I think it’s one of the most overlooked ingredients in the kitchen. Beautiful photos as usual! <3
Genevieve, thank you so very much! I will be dousing everything with this grapefruit if nobody stops me. (: